Low Carb Recipes
alsoagood1
Posts: 79 Member
thought I'd post a couple low carb recipes I've tried and liked:
Mexican Cabbage Soup
Yield: 4 servings, each with 9 grams of carbohydrates and 2 grams of fiber,
for a total of 7 grams of usable carbs and 24 grams of protein.
This is great on a nasty, cold, rainy night! This is not hot, despite the chilies in the
canned tomatoes—feel free to pass the hot sauce at the table if you want to spice
it up.
1 quart (950 ml) beef broth
1 can (14 ounces, or 410 g) diced tomatoes with green chilies
1 pound (455 g) ground round or other very lean ground beef
1 tablespoon (15 ml) oil
1/2 cup (80 g) chopped onion
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons oregano
2 cups (180 g) shredded cabbage or bagged coleslaw mix
In a large, microwaveable container combine the beef broth and canned
tomatoes. Microwave on High for 8 to 10 minutes.
While the broth and tomatoes are heating through, start browning and
crumbling the beef in the oil. Use a large soup kettle or heavy-bottomed
saucepan. When the beef’s about half browned, add the onion and garlic.
Continue cooking until the beef is entirely browned. Add the cumin and
Continue cooking until the beef is entirely browned. Add the cumin and
oregano, stir them in, and then add the heated beef stock and tomatoes. Stir in
the cabbage (or coleslaw mix) and bring the whole thing to a simmer. Cook for another
minute or so and serve.
Mexican Cabbage Soup
Yield: 4 servings, each with 9 grams of carbohydrates and 2 grams of fiber,
for a total of 7 grams of usable carbs and 24 grams of protein.
This is great on a nasty, cold, rainy night! This is not hot, despite the chilies in the
canned tomatoes—feel free to pass the hot sauce at the table if you want to spice
it up.
1 quart (950 ml) beef broth
1 can (14 ounces, or 410 g) diced tomatoes with green chilies
1 pound (455 g) ground round or other very lean ground beef
1 tablespoon (15 ml) oil
1/2 cup (80 g) chopped onion
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons oregano
2 cups (180 g) shredded cabbage or bagged coleslaw mix
In a large, microwaveable container combine the beef broth and canned
tomatoes. Microwave on High for 8 to 10 minutes.
While the broth and tomatoes are heating through, start browning and
crumbling the beef in the oil. Use a large soup kettle or heavy-bottomed
saucepan. When the beef’s about half browned, add the onion and garlic.
Continue cooking until the beef is entirely browned. Add the cumin and
Continue cooking until the beef is entirely browned. Add the cumin and
oregano, stir them in, and then add the heated beef stock and tomatoes. Stir in
the cabbage (or coleslaw mix) and bring the whole thing to a simmer. Cook for another
minute or so and serve.
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Replies
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Aparagus Parmesan
Yield: 4 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for
a total of 2 grams of usable carbs and 6 grams of protein.
A great side dish with a simple chicken breast.
1 pound (455 g) asparagus
1/2 teaspoon minced garlic or
1 clove garlic, crushed
1/4 cup (60 ml) olive oil Salt and pepper
1/2 cup (50 g) grated Parmesan cheese*
* Using good-quality cheese instead of the cheap stuff in the green shaker pays
off here.
Snap the bottoms off the asparagus spears where they break naturally. Put the
asparagus in a microwaveable casserole or a glass pie plate. Add a couple of
asparagus in a microwaveable casserole or a glass pie plate. Add a couple of
tablespoons (28 ml) water, cover (use plastic wrap or a plate to cover a pie
plate), and microwave on High for 3 to 4 minutes.
While the asparagus is cooking, stir the garlic into the olive oil.
When the asparagus is done, drain it. If you have 4 single-serving ovenproof
dishes that are large enough to hold asparagus, they’re ideal for this purpose—
divide the asparagus between the 4 dishes. If not, you’ll need to use a
rectangular glass baking dish. Arrange the asparagus in 4 groups in the baking
dish, like little stacks of cordwood.
Whether you’re using the individual dishes or the single baking dish long
enough to hold asparagus, drizzle each serving of asparagus with the garlic and
olive oil. Salt and pepper lightly and divide the cheese between the servings.
Put the asparagus under the broiler, about 4 inches (10 cm) from low heat. It’ll
need maybe 4 to 5 minutes. When the Parmesan cheese is touched with gold,
serve.0 -
Low-Fat Sweet Potato Fries recipe
Makes 4 servings
Ingredients
1 lb sweet potatoes, peeled
1 tablespoon extra virgin olive oil
1 teaspoon cajun seasoning (or to taste)
salt (to taste)
Preparation
1. Preheat the oven to 375 degrees F.
2. Quarter the potatoes and cut into 1/4 inch thick strips.
3. Spread the potatoes on a lightly oiled baking sheet, sprinkle with olive oil and cajun seasoning and toss to coat.
4. Bake in the lower third of the oven for about 30 minutes, stirring occasionally.
5. Season with salt to taste and serve hot.
WW POINTS per serving: 2
Nutritional information per serving: 127 calories, 3.4g fat, 3.4g fiber0 -
Chicken Enchilada
1 med onion chopped
4 oz red peppers chopped
2 chicken breast
1 clove garlic
1/4 can enchilada sauce
1.5 oz cream cheese
3 oz cheddar cheese shredded
Sauté onion & red peppers in pan
Cut excess fat off chicken – cut in half then butterfly but cut in half again (1/4 to ½ inch think). Once chicken is cut put in plastic bag and pound flat with bottom of skillet. Fry in small amount of oil – salt & pepper chicken and cook. Cook chicken 1 to 2 minutes on each side then add: Add 1 clove garlic, ½ can enchilada sauce, 3 oz cream cheese & 4 oz cheddar cheese shredded. Mix all ingredients and transfer to a oven proof pan – top with onion/red pepper mixture – top with 2 oz cheddar cheese and bake 425 degrees for 15 to 20 minutes
Makes 4 servings:
Per serving: Calories 412, fat 24, carb 6, protein (g) 40
Fat 24
Sat fat 13
Poly 1.5
Mono 4.50 -
Aparagus Parmesan
Yield: 4 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for
a total of 2 grams of usable carbs and 6 grams of protein.
A great side dish with a simple chicken breast.
1 pound (455 g) asparagus
1/2 teaspoon minced garlic or
1 clove garlic, crushed
1/4 cup (60 ml) olive oil Salt and pepper
1/2 cup (50 g) grated Parmesan cheese*
* Using good-quality cheese instead of the cheap stuff in the green shaker pays
off here.
Snap the bottoms off the asparagus spears where they break naturally. Put the
asparagus in a microwaveable casserole or a glass pie plate. Add a couple of
asparagus in a microwaveable casserole or a glass pie plate. Add a couple of
tablespoons (28 ml) water, cover (use plastic wrap or a plate to cover a pie
plate), and microwave on High for 3 to 4 minutes.
While the asparagus is cooking, stir the garlic into the olive oil.
When the asparagus is done, drain it. If you have 4 single-serving ovenproof
dishes that are large enough to hold asparagus, they’re ideal for this purpose—
divide the asparagus between the 4 dishes. If not, you’ll need to use a
rectangular glass baking dish. Arrange the asparagus in 4 groups in the baking
dish, like little stacks of cordwood.
Whether you’re using the individual dishes or the single baking dish long
enough to hold asparagus, drizzle each serving of asparagus with the garlic and
olive oil. Salt and pepper lightly and divide the cheese between the servings.
Put the asparagus under the broiler, about 4 inches (10 cm) from low heat. It’ll
need maybe 4 to 5 minutes. When the Parmesan cheese is touched with gold,
serve.
Thanks for sharing this asparagus treat. I happened to have everything on hand tonight for side with my dinner and didn't even set the smoke detector off (this time). :laugh:0 -
Thanks for sharing these recipes. They sound delicious and I'm starting with the chicken enchilada!0
